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Shepherds Pie

I needed to come up with a dish to use up all our leftover mashed potatoes from Thanksgiving.  My first, and only, thought that came to my mind was Shepherds Pie.  A classic comfort dish.  I made my own version, adapted from this recipe, and it turned out great!  Now to use up all that leftover turkey!
Serves 4- 6 for about $0.80/serving
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2 tablespoons olive oil
1 yellow onion, diced – $0.33
1 lb lean ground beef – $2.98
leftover mashed potatoes, or you can make some fresh
1-2 cups frozen veggies (peas, corn, carrots, string beans) – $0.45
1 cup low sodium chicken broth – $0.23
3 tablespoons tomato paste
2 teaspoons Worchestershire sauce
1/2 cups cheddar cheese, shredded – $0.88
Salt and pepper to taste
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In a large sauce pan, heat olive oil and sauté onion over medium heat until soft.
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Add vegetables, ground beef, and 1/2 cup broth. Cook, breaking up with a spoon, until ground beef is no longer pink.
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Add an additional 1/2 cup broth, tomato paste, and Worcestershire sauce, and mix well.  Reduce heat to low and simmer for 10 minutes. Season with salt and pepper to taste.
Meanwhile, reheat up leftover potatoes so they are warm and easier to spread.  Set oven to 400 degrees.
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In a large baking dish, spread meat and veggie mixture to fill the dish.
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Spoon potatoes on top, and spread them out to cover the meat and veggies.
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Sprinkle with cheese.
Cook for 20-30 minutes or until sauce is bubbling and top is browned.